Dhania Murg Makhni - Creamy Coriander chicken
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 6
 
Ingredients
  • 1500 g chicken thighs and drumsticks (young chicken preferable)
  • 1.5 cup onions sliced
  • 2 cups yoghurt
  • 4 cups chicken stock
  • 1 cup fried cashewnut paste (sauteed in little ghee till golden, cooled and blended with a little milk.)
  • 2 Tbsp coriander seeds
  • ¾ cup green coriander (with roots)
  • 1 Tbsp garam masala powder
  • 1 Tbsp green cardamom powder
  • ½ cup fresh cream
For bhuna masala
  • ¾ cup ghee/clarified butter
  • 6 Tbsp ginger, chopped
  • 6 Tbsp Thai green chilli, chopped
  • 4 Tbsp ginger garlic paste
  • Salt to taste
  • 1 Tbsp turmeric powder
  • 2 Tbsp cumin powder
  • 3 Tbsp coriander powder
  • 2 Tbsp deggi mirch (or cayenne pepper)
  • 2.5 Tbsp kasoori methi (fenugreek leaves)
  • 1 cup chicken stock
Instructions
  1. Clean and trim the chicken.
  2. Heat ¾ ghee in a heavy bottomed wok.
  3. When the ghee is hot (but not smoking) add chopped ginger, chili and ginger garlic paste, and fry it.
  4. Add the chicken and saute well till browned.
  5. Put turmeric, cumin powder, coriander powder, red chili powder, fenugreek leaves and salt.
  6. Add some chicken stock and cook the mixture.
  7. Using a tong, carefully remove the chicken on a plate and keep aside.
  8. Cook the left over mixture some more and when the mixture dries up, take it off the flame, cover and keep aside.This cooked masala mixture is 'bhuna masala'.
  9. Meanwhile, in a separate pan, heat the remaining ghee and fry onions till brown and crunchy.
  10. Now put the wok with bhuna masala back on the flame.
  11. Add whipped yoghurt and cashewnut paste. Cook on low heat.
  12. Add browned onions, crushing them by hand as you add the,.
  13. Pound coriander seeds in a mortar-pestle and add the coarse powder, reserving 1tsp for garnishing.
  14. Pound coriander roots in the same mortar-pestle and add. Stir till oil starts leaving the sides.
  15. Now add the chicken and stock, and cook on a slow flame till chicken is cooked.
  16. Add garam masala powder and green cardamom powder. Once the aroma of garam masala starts wafting, take it off the flame.
  17. Finish with cream, coriander seeds. Serve hot.
Recipe by The Lady 8 Home at https://www.thelady8home.com/dhania-murg-makhni-creamy-coriander-chicken/